Linguine with Shrimp and Lemon Oil

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Love, love, love this recipes!! Made it for my kids twice already using spinach instead of arugula and they nearly died of a food coma because they ate it all. Can't wait to make it for my guy!

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Amazing, so tasty! Both my boyfriend and I loved it.

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very good you the best

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Made this dish yesterday for dinner.My husband loved it so did my 7 year old boy....Was easy,fast and yammy..Thank you Giada!!!!

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This is a great go-to recipe for me in the summer time. It goes well with regular or whole wheat linguine as well as pastas of different shapes. I always use fresh spinach instead of the arugula because I prefer it. And as a warning: it is very easy to over do it on the shallots or lemon because they have bold flavors.

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I used fresh shrimp and spinach. The lemon didn't seem overpowering at all. It was a hit.

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After days of heavy meals..this was refreshing.

1Took foodfoodfood advice (below and let lemon zest hang out in oil to raise the taste
2Used spinach instead of arugula
3Next time will roast shrimp before putting in the dish

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I loved it. Although for the lemon juice it asks for is from 2 lemons, My boyfriend hated it because it was so lemony. I guess i will just use half a lemon next time. Felt nice and light. I liked it. And I didnt mind all the lemon.

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this was a hit with my family! i made this last night with a couple of tweaks to enhance the flavors:

1. let the lemon zest rest in the oil for a couple of hours.
2. doubled the garlic & added just a tiny bit of chopped onion.
3. instead of throwing the lemon zest away, i added half of it to the shrimp as they were cooking and left the rest in the lemon oil to add at the end.
4. didn't have parsley, so i folded in some fresh julienned basil with the arugula.
5. added a little chardonnay.
5. grated some asiago cheese over the top before serving.

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Fantastico!!!!